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Gluten Free Sticky Toffee Pudding

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Rich, comforting, and irresistibly moist, this sticky toffee pudding is the kind of dessert that turns any meal into something special! Don’t let the addition of dates fool you, I am not a date lover and they meld in so nicely. It is simple and actually fun to make. Soft date sweetened sponge cake soaks up a buttery toffee sauce, creating a deep caramel flavour in every bite! It is simple to make and perfect served with the buttery caramel sauce, a scoop of vanilla ice cream or a dollop of whipping cream. Enjoy this gluten free version!

Sticky Toffee Pudding
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Sticky Toffee Pudding

Recipe by JaniceCourse: DessertCuisine: BritishDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

35

minutes
Calories

480

kcal

This classic holiday dessert is so fun to make. Absolutely delicious, served warm with a rich caramel sauce! Perfect as an indulgent finish to any meal!

Ingredients

  • For the pudding

  • 200 g pitted dates, chopped

  • 250 ml boiling water

  • 1 tsp bicarbonate of soda

  • 100 g unsalted butter, softened

  • 150 g light brown sugar

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • 175 g gluten-free plain flour blend (with xanthan gum; if not included, add ¼ tsp xanthan gum) I like to use a mix of Tapioca starch, almond flour, brown rice flour blending these flours to make required amount
    *Use a flour blend, not a single flour (e.g., rice/tapioca/potato mix).

  • 1 ½ tsp baking powder

  • Pinch of salt

  • For the toffee sauce

  • 200 g light brown sugar

  • 200 ml double cream

  • 100 g unsalted butter

  • 1 tsp vanilla extract

  • Pinch of salt (or use salted butter for salted caramel-style)

Directions

  • Prepare The Date Mixture
  • Place chopped dates in a bowl. Pour the boiling water over them. Stir in bicarbonate of soda (it will foam a bit—this is normal). Let soften for 10 minutes, then mash lightly with a fork.
  • Make the batter
  • Heat oven to 180°C (160°C fan) / 350°F.
    Grease a baking dish (approx. 20×20 cm or similar) or individual ramekins. Mix dry ingredients together, flour, salt xanthum gum and baking powder. In another bowl beat butter and sugar together until light and creamy. Add eggs one at a time, mixing well. Add vanilla. Add dry ingredients to wet ingredients to wet ingredients and mix just until incorporated. Mix in warm mashed dates and their liquid. The batter will be fairly loose, this is correct.
  • Bake
  • Pour into your prepared dish. Bake 30–35 minutes (or 20–22 minutes for ramekins) until: the top is firm, and skewer comes out clean.
  • Toffee Sauce
  • Combine sugar, cream, and butter in a saucepan. Heat gently until melted. Bring to a simmer; bubble 3–5 minutes until smooth and thickened. Stir in vanilla and a pinch of salt. Poke holes in the hot pudding. cake, this is where the pudding will seep in.
    Pour ½ the toffee sauce over the pudding to soak in.
  • Serve warm with:

  • the rest of the sauce, and vanilla ice cream or whipping cream

Summary